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Ingredients
- 3 c. small-diced ripe mango
- 6 x jalapenos diced small
- 1 1/2 c. cider vinegar
- 6 1/2 c. sugar
- 1 bot liquid pectin - (6 ounce)
Directions
- Boil 5 clean jelly jars in at least one inch of water while making the jelly.
- Combine all ingredients except the pectin in a large saucepan and boil for 30 min. Allow to cold for ten min. Stir in pectin and boil for 10 min or possibly till jelled. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface. While still at right angles, allow the drops to "sheet" off. If they don't come together and sheet off, continue boiling and test again.
- Remove the jelly from heat, skim, and allow it to cold. Carefully ladle into sterilized jars. Clean the outside of each jar around the top with a warm cloth dipped in boiling water. When cold, seal with melted paraffin.
- This recipe yields 4 small jars.
- Yield: 4 small jars
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